This gluten-free stuffing recipe is loaded with flavor from apple, fresh sage and sausage - and everyone will love it. The stuffing can be made with turkey or pork, but make sure you are using well-seasoned sausage and not just ground meat, as the seasoning would be off.
Article and recipe courtesy of Mary Fran Wiley
Gluten-Free Stuffing is an obsession of mine.
Generally, I am a traditionalist when it comes to certain food-related things. First, it is not St. Paddy’s Day without corned beef and cabbage, home made Irish soda bread and bread pudding with whiskey caramel sauce. It is not Christmas without cranberry upside down cake. It is not Easter without lamb cake. And it is most definitely not Thanksgiving without at least one kind of stuffing. In all honesty, I could handle a feast of just different kinds of gluten-free stuffing, no need for a turkey.
Thankfully, we also get gluten-free stuffing at Christmas, about a month later. And then nothing. 11 months with no stuffing. We have celebratory meals, so why don’t we include it more often?
I think we should. And there is no better stuffing to make for a Sunday dinner (and then Monday’s lunch), than this Apple & Sage stuffing.
choosing apples for this gluten-free stuffing recipe:
Sweet apples and the woody flavor of sage combine and make this a hearty side for any cold weather meal.
Choose an apple that holds up well to cooking and baking. A tart Granny Smith is a good choice, but also Lady apples, Fuji or any other good baking apple you love will work well.
Choosing sausage for your stuffing:
Well-seasoned pork breakfast sausage or mild Italian sausage work beautifully in the recipe. If you'd like to avoid the pork, turkey sausage works well here too - especially if you're making this gluten-free stuffing recipe as a Thanksgiving side dish.
ONE NOTE: to make certain your stuffing is gluten-free, you'll need to make sure the sausage you use is gluten-free. Some sausage recipes can call for seasonings, fillers or binders that contain gluten.
Gluten-Free Stuffing with Sage + Apple
- 4 tablespoons butter 55 grams
- 3½ tablespoons olive oil 50 ml
- 2 onions peeled and diced
- 2 celery stalks finely diced
- 2 garlic cloves minced
- 2 large apples peeled, cored and diced
- 1 bunch sage leaves picked and chopped
- ½ bunch flat leaf parsley leaves picked and chopped
- 1¾-2 pounds sausage* pork or turkey
- 2½ cups gluten-free bread crumbs 10 ounces or 280 grams
- 1 egg beaten
- In a large sauce pan, melt the butter and oil over medium heat. Add the onion, celery and garlic and cook, stirring constantly, for 5-7 minutes until the veggies are soft and translucent.
- Add the apple and cover. Cook for an additional 4-5 minutes, until the apple has softened. Remove from heat and transfer to a tray to cool.
- When cool, heat the oven to 375 degrees.
- In a large bowl, combine the cooled onions, celery, garlic and apples with the sage, parsley, sausage, bread crumbs, and egg. Use your hands to squish it together and make sure that everything is evenly mixed. If you are concerned about the seasoning, fry a small amount to taste. Adjust salt and pepper if needed – usually the seasoning in the sausage is plenty.
- Place in a greased casserole dish and bake covered for 35 minutes. Remove lid and bake for an additional 10-15 minutes. You want the outside to be nice and golden, and the inside to be cooked through.
More fabulous recipes to serve with this stuffing:
Since kale holds up well, this salad keeps for 2-3 days in the fridge, so it's great for batch cooking/meal prepping/lunches, and for dinner parties too.
Ready to take your mashed potatoes up a notch? Try Colcannon, or Irish Mashed Potatoes with Kale. - creamy potatoes with garlic, leeks, kale and butter. It's truly delicious.
No one will know this Pumpkin Cheesecake is gluten-free because it is so creamy and delicious! With a ginger snap crust that pairs perfectly with the cheesecake's spices, there's no doubt this will become a new holiday favorite!